Pumpkin Macadamia Bars


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Cinnamon, cloves and the macadamia crunch make a well-rounded bar.

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  • 2 C. flour
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. baking soda
  • 1 C. butter or margarine, softened
  • 1/2 C. sugar
  • 1/2 C. brown sugar, packed
  • 1 C. solid pack pumpkin
  • 1 egg
  • 2 tsp. vanilla
  • 2 C. white chocolate chips
  • 2/3 C. chopped Macadamia nuts

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Combine flour, spices and baking soda in small bowl. Beat butter and sugars in large bowl until creamy. Beat in pumpkin, egg and vanilla until blended; gradually beat in flour mixture. Stir in 1 1/2 C. of  the white chips and the nuts. Spread into a greased 15 1/2x10 1/2 jelly roll pan. Bake in a preheated 350 degree oven for 18-20 minutes until toothpick comes out clean. Cool in pan on wire rack.

Place remaining white chips in heavy duty plastic bag. Microwave on high for 45 seconds; knead. Microwave at 10 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over the bars.

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